I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
that we really like, but I would like for it to be moister. Below is the
recipe. Any suggestions for alterations to make the bread moister?

2 C. flour
1/2 C. sugar
1 T. baking powder
1/2 t. salt
2/3 C. orange juice
2 eggs, beaten slightly
3 T. butter, melted
1/2 C. chopped walnuts
1 1/4 C. cranberries
2 t. grated orange rind

Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
Sift dry ingredients into a mixing bowl. Make a well in the middle and
pour in orange juice, eggs and melted butter. Mix well without
overmixing. Fold in walnuts, cranberries and rind.

Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
until knife inserted in the center comes out clean.

After cooling, wrap and put away for 1 to 2 days before serving.

texpat wrote:

> I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
> that we really like, but I would like for it to be moister. Below is the
> recipe. Any suggestions for alterations to make the bread moister?
>

Things to try:

substitute honey for some of the sugar (maybe 2 Tb)
leave out 1 of the egg whites
use low-protein flour (cake flour)
add 2Tb of juice

>
> After cooling, wrap and put away for 1 to 2 days before serving.

Don't let it get cold before you put it away. Wrap or bag it while it is
still slightly warm, before all the moisture in it has evaporated into
your kitchen.



Dawn

Dawn wrote:
> texpat wrote:
>
>> I found a recipe in a Silver Palate cookbook for Cranberry Orange
>> bread that we really like, but I would like for it to be moister.
>> Below is the recipe. Any suggestions for alterations to make the bread
>> moister?
>>
>
> Things to try:
>
> substitute honey for some of the sugar (maybe 2 Tb)
> leave out 1 of the egg whites
> use low-protein flour (cake flour)
> add 2Tb of juice
>
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
> Don't let it get cold before you put it away. Wrap or bag it while it is
> still slightly warm, before all the moisture in it has evaporated into
> your kitchen.
>
>
>
> Dawn
>
Thanks for the suggestions, Dawn. I'll give them a try.

Pat

texpat wrote:
> I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
> that we really like, but I would like for it to be moister. Below is the
> recipe. Any suggestions for alterations to make the bread moister?
>
> 2 C. flour
> 1/2 C. sugar
> 1 T. baking powder
> 1/2 t. salt
> 2/3 C. orange juice
> 2 eggs, beaten slightly
> 3 T. butter, melted
> 1/2 C. chopped walnuts
> 1 1/4 C. cranberries
> 2 t. grated orange rind
>
> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
> Sift dry ingredients into a mixing bowl. Make a well in the middle and
> pour in orange juice, eggs and melted butter. Mix well without
> overmixing. Fold in walnuts, cranberries and rind.
>
> Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
> it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
> until knife inserted in the center comes out clean.
>
> After cooling, wrap and put away for 1 to 2 days before serving.

Also adding some oil or substituting oil for the butter will definitely
add moisture. That's what really stands out to me, is the lack of any
oil. Most moist quick breads rely on oil. One of the things I've noticed
is that in trying to make things lower in fat, recipes have lost alot of
the things we enjoyed about them, like good moisture or tenderness, etc.

In substituting the sugar for honey, you could also try brown sugar.
Things baked with Brown sugar are moister or softer.

Melondy

Dawn wrote:
> texpat wrote:
>
>> I found a recipe in a Silver Palate cookbook for Cranberry Orange
>> bread that we really like, but I would like for it to be moister.
>> Below is the recipe. Any suggestions for alterations to make the bread
>> moister?
>>
>
> Things to try:
>
> substitute honey for some of the sugar (maybe 2 Tb)
> leave out 1 of the egg whites
> use low-protein flour (cake flour)
> add 2Tb of juice
>
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
> Don't let it get cold before you put it away. Wrap or bag it while it is
> still slightly warm, before all the moisture in it has evaporated into
> your kitchen.
> Dawn
>

NO! IME there's a difference between soggy and moist. If you wrap any
bread or pastry while it is still warm, it will get soggy.

I would advise either adding more butter or 1/4 cup of applesauce.

gloria p

On Sun, 28 Jan 2007 12:28:04 -0600, texpat > wrote:

>I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
>that we really like, but I would like for it to be moister.

I bought the Silver Palate cookbook back in the 80's. Frankly, it is
a "good read".....but their recipes all are lacking something. I
have never made anything from their book that turned out as good as it
should have!!


After looking as similar quick bread...I find it a little skimpy on
butter. Three tablespoons is not a lot since most quick breads use
a half cup of butter or fat minimum.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"texpat" > wrote in message
...
>I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
>that we really like, but I would like for it to be moister. Below is the
>recipe. Any suggestions for alterations to make the bread moister?
>
> 2 C. flour
> 1/2 C. sugar
> 1 T. baking powder
> 1/2 t. salt
> 2/3 C. orange juice
> 2 eggs, beaten slightly
> 3 T. butter, melted
> 1/2 C. chopped walnuts
> 1 1/4 C. cranberries
> 2 t. grated orange rind
>
> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
> Sift dry ingredients into a mixing bowl. Make a well in the middle and
> pour in orange juice, eggs and melted butter. Mix well without overmixing.
> Fold in walnuts, cranberries and rind.
>
> Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
> it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
> until knife inserted in the center comes out clean.
>
> After cooling, wrap and put away for 1 to 2 days before serving.


Add three tablespoons of olive oil. No kidding.

cybercat wrote:
> "texpat" > wrote in message
> ...
>> I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
>> that we really like, but I would like for it to be moister. Below is the
>> recipe. Any suggestions for alterations to make the bread moister?
>>
>> 2 C. flour
>> 1/2 C. sugar
>> 1 T. baking powder
>> 1/2 t. salt
>> 2/3 C. orange juice
>> 2 eggs, beaten slightly
>> 3 T. butter, melted
>> 1/2 C. chopped walnuts
>> 1 1/4 C. cranberries
>> 2 t. grated orange rind
>>
>> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
>> Sift dry ingredients into a mixing bowl. Make a well in the middle and
>> pour in orange juice, eggs and melted butter. Mix well without overmixing.
>> Fold in walnuts, cranberries and rind.
>>
>> Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
>> it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
>> until knife inserted in the center comes out clean.
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
>
> Add three tablespoons of olive oil. No kidding.
>
>
In addition to, or instead of, the butter?

Pat

"texpat" > wrote
>> Add three tablespoons of olive oil. No kidding.
> In addition to, or instead of, the butter?
>

In addition to. All it will do is make the bread more moist.
And, surprisingly, it carries the flavors of fruits very well.
I make wonderful pumpkin bread this way. I have also used
all olive oil before, and it worked out fine too.

cybercat wrote:
> "texpat" > wrote in message
> ...
>> I found a recipe in a Silver Palate cookbook for Cranberry Orange
>> bread that we really like, but I would like for it to be moister.
>> Below is the recipe. Any suggestions for alterations to make the
>> bread moister?
>>
>> 2 C. flour
>> 1/2 C. sugar
>> 1 T. baking powder
>> 1/2 t. salt
>> 2/3 C. orange juice
>> 2 eggs, beaten slightly
>> 3 T. butter, melted
>> 1/2 C. chopped walnuts
>> 1 1/4 C. cranberries
>> 2 t. grated orange rind
>>
>> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
>> Sift dry ingredients into a mixing bowl. Make a well in the middle
>> and pour in orange juice, eggs and melted butter. Mix well without
>> overmixing. Fold in walnuts, cranberries and rind.
>>
>> Pour batter into the prepared pan (NOTE: There was no "pouring" to
>> this; it was "scoop and spread" consistency). Bake for 45 to 50
>> minutes, or until knife inserted in the center comes out clean.
>>
>> After cooling, wrap and put away for 1 to 2 days before serving.
>
>
> Add three tablespoons of olive oil. No kidding.

I make a very similar recipe that calls for 2 T of salad oil. Mine comes
out moist.

kili